Our Charis Family
Mary Ann Stoltzfus
Hello Charis Friends,
I'm Mary Ann Stoltzfus and have been happily married
to Ben, a wonderful man of God, for twenty-four
years. We are blessed with seven beautiful
children, twins, Rachel and Rosa (23); Linda (21);
Karen (20); Benjamin (18); Timothy, (17); and Joanna
(14). Rosa (one of the twins) and her husband,
Jon, have a beautiful baby, little Kellan.
I'm so happy to have been asked to give a little
update on my "birthing journey" since I graduated
from the Charis CE/Doula course! I started
training through Charis in the fall of 2009.
Throughout the course I thoroughly enjoyed all I
learned while coaching with Kristin Schuchmann
and with Susan Oshel when Kristin was busy at
births, but I also hit some bumps in the road!
Self-doubt, finances were tight, busyness of life,
and discouraging messages from other doulas in the
area, saying, "this area doesn't see the importance
Kristin would gently remind me of God's strong
encouragement as I re-read my journals along
the way. I did keep persevering and when I
held that beautiful certificate in my hand,
something inside of me changed! I WAS NOT A
QUITTER! Kristin's words would often ring in
my ears, "Mary Ann, everyone wants a good doula,
maybe your area needs good ones."
Four years later after beginning my journey I have
attended 30 births to date. This year more
than doubled last year!
I thoroughly enjoy serving my families and have been
welcomed and embraced in our hospitals and birth
centers. Aromatherapy is one of my greatest
assets, along with the rebozo. But, hot compresses
are still the most sought after relaxation
A big THANK YOU to Kristin and Susan (and my whole
Charis family) for always believing in me!!
My friend's grandson, baby Daniel.
I was honored to be her doula.
I love wearing my grandson Kellan!
And double love that I was my daughter's doula, too.
Makes 2 servings. Very tasty! Great appetizer for
your Thanksgiving feast.
4 tablespoons coconut butter
4 tablespoons cashew butter
1 1/2 cup water
2 tablespoons cilantro leaves
1 clove garlic
1 teaspoon red pepper flakes
1/4 teaspoon cayenne
juice of one lime
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cucumber, sliced into noodles
1/2 avocado, chopped
1 medium onion, minced
2 stalks celery, minced
small bunch cilantro leaves
1 cup cherry tomatoes, halved
red pepper flakes
In a blender, process the coconut butter, cashew butter (almond
butter will work as well), water, dates, cilantro, garlic, red
pepper flakes, cayenne, lime juice, salt and pepper.
Puree until as smooth as possible.
Cut or grate the cucumber into noodles and put in bowls with the
avocado, celery, cilantro and cherry tomatoes. Using a
wire mesh strainer, strain the coconut and nut butter soup base.
This will take out any larger pieces of dates or spices. A
higher powered blender may make this step unnecessary.
Add a sprinkle of red pepper flakes.
you're not sure where to purchase your coconut and cashew
provides quality butters.
fat: 44 gr
carbs: 33 gr
protein: 11 gr
Raw on $10 a day (or less)